Cooked - Creamy Sausage Ditalini - New Recipe

Creamy Sausage Ditalini

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2 & ¼ cups uncooked ditalini pasta

1 lb Neese’s sausage (Italian sausage works too)

3 & ½ cups broth (I used beef bone broth but any broth works)

4-5 cloves of garlic, minced

3 tablespoons butter

⅓ cup grated Parmesan (or measure with your heart)

½ cup heavy cream

Fresh parsley & pepper to taste

In a skillet, add sausage and break it up till almost fully cooked.
Add pasta, garlic and sauté for about a minute to toast and coat the pasta.
Add broth and simmer till most of the liquid is evaporated.
Add heavy cream and season with pepper.
Simmer till most of the liquid is absorbed.
Cut the heat, stir in the butter and parmesan.
Garnish with parsley.

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